Strawberry-rhubarb pavlova, mint cream

I whipped up this pavlova one day when I had strawberries that filled the kitchen with their fragrance and some rhubarb that was clearly begging to be used. In spring, I love desserts that play on tartness and freshness, without being heavy. This one has the contrast I always look for: a crisp meringue on the outside, a slightly marshmallowy center, a smooth cream, and then the burst of fruit.

The personal touch is the fresh mint in the cream. Don't worry, it's not a "toothpaste-flavored" cream: we just infuse it briefly to keep the herbaceous, almost floral note. It works perfectly with the strawberry. And the rhubarb, I cook it very briefly with a little sugar and vanilla so it stays in chunks. We're avoiding a sad purée: here, we want texture.

Technically speaking, it's quite simple. Meringue is just a matter of properly incorporating the sugar and baking it gently. If your oven is temperamental, leave a door slightly ajar towards the end of baking: this helps it dry without browning. And if you like desserts that you can assemble, it's perfect: you can prepare everything in advance and put it together at the last minute.

Seasonally, it's perfect with strawberries, rhubarb, and mint. Nutritionally, it's a fairly light dessert (the cream is there, but in moderation), with plenty of fruit. If you want more acidity, add a little lemon zest to the rhubarb; if you want something more indulgent, sprinkle with toasted slivered almonds.

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Strawberry-rhubarb pavlova, mint cream

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: dessertKitchen: FrenchDifficulty: easy

Portions

4

portions

Preparation time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A crisp-yet-melting pavlova with a light, fresh mint cream, ripe strawberries, and just-stewed rhubarb. It's spring-like, tangy, and incredibly easy to make.

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Ingredients

• 3 egg whites (approx. 100g)

• 150 g of caster sugar

• 1 teaspoon of cornstarch (Maizena) (3g)

• 1 teaspoon of white vinegar or cider vinegar (5g)

• 200g , full-fat liquid cream (30% fat).

• 20g of icing sugar

• 10g of fresh mint (leaves)

• 250g strawberries of

• 200 g of rhubarb

• 40g sugar (for the rhubarb)

• 1/2 teaspoon of vanilla extract (or 1 sachet of vanilla sugar)

• 1 pinch of salt

Preparation steps

• Preheat the oven to 150°C. Line a baking sheet with baking paper and draw a circle approximately 18–20 cm in diameter with a pencil (turn the paper over so that the pencil does not touch the meringue).
• In a bowl, whisk the egg whites with a pinch of salt. When they are nice and frothy, gradually add the caster sugar, continuing to whisk, until you obtain a glossy meringue with a firm peak (the sugar must be completely dissolved).
• Add the cornstarch and vinegar. Whisk for just 10 seconds, just enough to incorporate.
• Place the meringue on the circle, forming a "nest" (slightly higher edges, hollowed center). Bake for 30 minutes at 150°C, then turn off the oven and leave the meringue inside for 10 minutes with the door ajar to finish drying without browning.
• While the rhubarb is cooking, prepare it: peel it if it's very fibrous, then cut it into 1–2 cm pieces. Put it in a saucepan with 40g of sugar and the vanilla. Cook for 6–8 minutes over medium heat, just until softened but still slightly chunky. Let it cool.
• Infuse the mint: heat 2 tablespoons of cream (taken from the 200g) until simmering, remove from heat, add the mint, cover, and let steep for 5 minutes. Strain, then chill the infused cream for 5 minutes (it needs to be very cold).
• Whip the cream: Pour the cold cream (including the cooled infused cream) into a very cold bowl. Whip until soft peaks form. Add the icing sugar and whip for a few more seconds (the cream should be smooth, not like butter).
• Hull and cut the strawberries (in half or into quarters depending on the size).
• Assembly: Place the meringue on a serving dish. Fill the center with mint cream, then scatter the cooled rhubarb and strawberries on top. Serve immediately to preserve the crisp/soft contrast.

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📊 Nutritional Information

1 serving (approx. 200g)

* RDA = Recommended Daily Allowance

📝 Notes

Simple organization: make the meringue and rhubarb in advance, keep the meringue at room temperature (in a cardboard box or in a dry place) and the rhubarb chilled. Whip the cream and assemble at the last minute to maintain the crispness.

💡 Chef's Tips

For a perfectly white meringue: bake gently and not for too long. If you see it starting to brown, reduce the temperature to 140°C (285°F). And for a clean finish, wait until the rhubarb is completely cold, otherwise it will make the cream melt.

🔄 Variations

• Chervil version: replace the mint with chervil for a very light aniseed note (short infusion, 3 minutes).
• For a crunchier version: add 30g of toasted flaked almonds on top when serving.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.